the blog of a passionate vegan cook

Menu

Month: April 2014

I absolutely love Thai food! This soup is really really easy to make and I love the colours of the vegetables – really vibrant and fresh. I always crave this kind of food in the Spring when the weather isn’t quite warm enough for salads but when you want something a little lighter than the carbs and stodgy foods of winter.

(Serves 2)

1-2 zucchini (courgette)

Organic extra-virgin coconut oil

Half a pack of organic firm tofu (I tend to use either ‘Cauldron’ or ‘Dragonfly’, both available in the UK but there are lots of other brands)

I just wanted to write a post about how much I love this restaurant! The old Demuths in Bath recently changed to Acorn and it’s as good (and dare I say, possibly even better) as it ever was.

I LOVE eating out with my husband, my friends and my family, (and occasionally by myself) but as a vegan there are only so many mushroom risottos and salad and chip combos that you can take plus I always resent paying restaurant prices for something that I feel I could have made for myself at home. That certainly does NOT apply at this place. Every single course I have eaten here has been consistently amazing and in my humble opinion this is one of the best vegetarian/vegan restaurants in the UK. What I also love about it is the location and atmosphere. Slap-bang in the middle of beautiful Georgian Bath and down a little cobbled street near the Abbey; restaurant locations don’t get much better than this! Plus once you step inside it’s really nice and feels special without feeling stuffy plus the service is friendly, helpful and efficient without being “too much”.

The menu is seasonal and therefore changes fairly regularly and although it’s quite short this place proves very much that it’s all about the quality, not the quantity.